Cranberry-Orange Cheesecake

Cranberry-Orange Cheesecake

Cheesecake fans, check out this delicious, decadent variation requiring just 15 minutes prep time. Infused with orange and topped with cranberries, it’s a holiday dessert shoe-in.

Prep Time

15

Minutes

Total Time

7:30

Hrs:Mins

Makes

12

servings

Cheesecake
1 1/2
cups chocolate cookie crumbs
1/4
cup powdered sugar
1/4
cup butter or margarine, melted
3
packages (8 oz each) cream cheese, softened
1
container (8 oz) sour cream (1 cup)
4
eggs
1
cup granulated sugar
2
tablespoons grated orange peel
2
tablespoons orange-flavored liqueur, if desired
Cranberry-Orange Sauce
2
cups fresh or frozen cranberries (8 oz)
1/2
cup sugar
2
teaspoons cornstarch
1/2
cup water
1/2
cup orange marmalade
  1. Heat oven to 300°F. Wrap outside of 9- or 10-inch springform pan with foil. In small bowl, stir together cookie crumbs, powdered sugar and butter. Press in bottom of pan.
  2. Beat cream cheese, sour cream, eggs, 1 cup granulated sugar, the orange peel and liqueur with electric mixer on medium speed until smooth. Pour over crust.
  3. Bake 1 hour 20 minutes to 1 hour 30 minutes or until center is set. Cool 15 minutes; carefully run knife around side of pan to loosen cheesecake. Cool 1 hour. Cover; refrigerate at least 4 hours.
  4. Meanwhile, wash cranberries; remove blemished berries. In 2-quart saucepan, mix 1/2 cup granulated sugar and cornstarch. Stir in water. Heat to boiling over medium-high heat, stirring occasionally. Stir in cranberries; return to boiling. Simmer uncovered 5 to 8 minutes, stirring occasionally, until cranberries pop. Stir in marmalade. Cover; refrigerate until serving time.
  5. Just before serving, remove side of pan from cheesecake. Spoon cranberry-orange sauce onto cheesecake.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Wrapping the springform pan in foil prevents any leaks during baking—and saves on oven cleanup!
Do-Ahead Tip
Make this cheesecake and the cranberry sauce up to 24 hours ahead. Cover each separately and refrigerate until you're ready to serve the dessert.
Special Touch
Garnish with sugared cranberries, kumquats and lemon leaves. To sugar the cranberries, roll frozen cranberries in granulated sugar. For the lemon leaves, use a scissors to cut the leaves to resemble holly leaves.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 600
    • (Calories from Fat 330),
  • Total Fat 36g
    • (Saturated Fat 19g,
    • Trans Fat 2 1/2g),
  • Cholesterol 155mg;
  • Sodium 350mg;
  • Total Carbohydrate 58g
    • (Dietary Fiber 1g,
    • Sugars 43g),
  • Protein 9g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 6 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.